Rosehip Jelly 04

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ROSE HIP JELLY
 
1 pint rose-hips
peelings from two tart apples
water
2 cups sugar
1/2 cup lemon juice
 
Take one pint of rose-hips and peelings from two tart apples; cover
with water and cook until tender. Crush and let drip through thin
muslin bag for clearness. Measure two cups of juice and add two
cups sugar and bring to the boiling point. Add 1/2 cup lemon juice
and boil briskly for 12 to 15 minutes. Test for jell after 10
minutes, if boiled too long it will toughen.

Yields 2 cups

Printable version: rosehip-jelly04.txt.

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